Sweet and Sour Baked Beans - With a Kick
7
People talking
When the weather turns cold, there is nothing nicer then a bowl of something hot to warm your soul. Packed with protein, loaded with flavour, and very economical. May be served as a side dish, or by itself with a hunk of fresh bread. Don't want to waste that sauce. Created for the 2010 Dining on a Dollar Contest. Update: Nov 10/10 - Based on the reviews made during the contest, I have reduced the amount of vinegar by half in the ingredient list. It certainly would be easier to add extra vinegar, then try to reduce it. If there's another 'Vinegar Freak' out there, the original amount was 3 tbsp. :) Thanks to the chefs that made and reviewed the recipe.
- Ready In:
- 1hr
- Serves:
- Units:
7
People talking
ingredients
- 1 (14 ounce) can dark red kidney beans
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup dried onion, minced
- 1 1⁄2 tablespoons white vinegar
- 3 tablespoons brown sugar
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
directions
- Preheat oven to 350*F.
- Rinse the kidney beans, and set aside to drain.
- Mix the remaining ingredients in a saucepan, and heat until the sugar has dissolved. Taste, and adjust seasoning if needed.
- Add beans and pour into an oven proof baking dish. I used a 1 quart, ovenproof glass bowl (eg: Anchor Hocking or Pyrex).
- Bake, uncovered, for 45 minutes.
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RECIPE MADE WITH LOVE BY
@Diana 2
Contributor
@Diana 2
Contributor
"When the weather turns cold, there is nothing nicer then a bowl of something hot to warm your soul. Packed with protein, loaded with flavour, and very economical. May be served as a side dish, or by itself with a hunk of fresh bread. Don't want to waste that sauce. Created for the 2010 Dining on a Dollar Contest. Update: Nov 10/10 - Based on the reviews made during the contest, I have reduced the amount of vinegar by half in the ingredient list. It certainly would be easier to add extra vinegar, then try to reduce it. If there's another 'Vinegar Freak' out there, the original amount was 3 tbsp. :) Thanks to the chefs that made and reviewed the recipe."
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Great idea and the beans worked well, but just to strong on the vinegar.Reply
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This was a hit and a miss due to the vinegarey flavor. One liked the sweet/ tart contrast, but other diners were less impressed. The only change made to the recipe was to use brown sugar Splenda. I was excited over how well the kidney beans worked for this. I hadn't used them before for baked beans and was pleased by how they softened and absorbed the flavors. I also liked the hint of heat from the jalapeno. Thank you for your entry!Reply
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Basically, I came in to review with the same comments already made - overwhelming vinegar and onion flavour - so much so, that you really couldn't taste the goodness of the beans. After being tried by my family, the beans were basically just pushed back and forth on the plate, and ended up being thrown out. I think this recipe needs some 'fine-tuning', because as an idea, it really should work. Thanks for trying!Reply
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